Crisped Chickpeas in Spicy Brown Butter
This recipe for crisped chickpeas dressed in spicy brown butter is your new, 15-minute way to turn a simple can of chickpeas into a satisfying dinner. Chickpeas are fried in a little olive oil, then butter is added, which turns browns and nutty. Crushed fennel seeds and red-pepper flakes season the brown butter, but feel free play around: Add a sprig of thyme or rosemary, a few tablespoons of olives or capers, some grated garlic and ginger, or a drizzle of tahini or honey. You can also toast some nuts or seeds, like cashews or sesame, in the browning butter. Just before serving, add a little lemon juice or vinegar to offset the richness. Serve over yogurt, orzo or rice, or top with a fried egg.
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons extra-virgin olive oil
- 2(14-ounce) cans chickpeas
- Kosher salt and black pepper
- 8tablespoons unsalted butter, cut into pieces
- 1teaspoon crushed fennel seeds
- 1teaspoon red-pepper flakes
- 2tablespoons fresh lemon juice
- Greek yogurt, for serving
Instructions
Step 1
In a large (12-inch) skillet, heat the olive oil over medium. Drain and rinse the chickpeas, then dry them thoroughly using a kitchen towel. Add the chickpeas to the skillet and cook, stirring occasionally, until crisped, 15 to 18 minutes. Season with salt and pepper.Step 2
Increase the heat to medium-high. Add the butter, fennel seeds and red-pepper flakes, and cook until golden, nutty smelling and foaming, 1 or 2 minutes. Remove from heat, stir in the lemon juice, and season to taste with salt and pepper.Step 3
Spoon some yogurt onto serving plates or bowls, then spoon the chickpeas and spiced brown butter on top.